The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced this week more than nine million of Golden Krust products were being recalled due to an unlabeled egg allergen.

Golden Krust is a Jamaican fast food chain based in the Bronx, N.Y., with several of its products shipped and sold nationwide, including grocery stores like ShopRite, Pathmark, and ACME. The USDA reportedly found the unlabeled allergen during a routine label review, classifying the products with an expiration date between Jan. 24, 2014 and Feb. 26, 2015 a Class I recall. So far, Golden Krust has not received “reports of adverse allergic reactions due to consumption of these products,” the USDA said.

Per the USDA’s classification system, a Class I recall refers to “a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death;” Class II refers to a remote possibility of adverse health effects; whereas Class III refers to no adverse health effects. When available, the retail distribution lists will be posted to the FSIS website.

The Food Allergy Research & Education (FARE) reported egg allergies are among the most common food allergies in children, second to milk allergies. Symptoms of an egg allergy reaction could be mild (hives) or severe (anaphylaxis). Anyone who’s concerned about possible injury or illness due to the recalled products should contact their health care provider as soon as possible.

In addition to Golden Krust’s patties, the USDA has declared Ohanyan’s Bastirma & Soujouk, Co dried beef sausage; Corn Maiden Foods’ tamales with pork carnitas; and Alpine Sausage’s Vienna sausage and cooked bratwurst are subject to recall for unlabeled allergens.

While the federal Food Allergen Labeling and Consumer Protection Act requires all packaged foods sold in the U.S. containing egg list the word “egg” on their label, FARE found the use of advisory labels is voluntary.

“However,” FARE advised, “the FDA has begun to develop a long-term strategy to help manufacturers use these statements in a clear and consistent manner, so that consumers with food allergies and their caregivers can be informed as to the potential presence of the eight major allergens.”

Until then, anyone with an egg allergy should completely avoid all eggs and egg products. In addition to eggs in all its forms (dried, powedered, white, and so on), FARE recommends skipping foods that list ingredients, such as albumin, eggnog, lysozyme, mayonnaise, meringue, ovalbumin, and surimi.